Porcini-Dusted Scallops with Poached Bosc Pear Diamonds and Vanilla Riesling Butter

Porcini-Dusted Scallops with Poached Bosc Pear Diamonds and Vanilla Riesling Butter

From: Chef Scott Szekretar, H2O Seafood Grill, Smithtown, NY. Yield: 4 servings.

4 ripe Bosc pears

½ lemon, juice only

2 cups Riesling wine

½ cup granulated sugar

1 vanilla bean

20 large sea scallops (about 2 lb.)

1 oz. dried porcini mushrooms

1 tsp. kosher salt

½ tsp.

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TAGS: Food & Drink